5 lbs. mussels
1 tablespoon unsalted butter
1 large shallot, minced
1 tablespoon lemongrass, minced
1 teaspoon fresh ginger, grated
1 garlic clove, pressed
1 jalapeno, rib removed and minced
1 bay leaf
1/2 cup beer
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 cup coconut milk
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1/4 cup scallions
Salt & Pepper
1.
Heat the butter over medium heat in a large stockpot. Cook the shallot,
lemongrass, ginger, garlic, jalapeno, and bay leaf until fragrant,
about 2 minutes. Add mussels, beer, cilantro, parsley, and salt &
pepper to the pot, cover, and cook over high heat for 5 minutes shaking
occasionally.
2. Remove mussels and set aside, discarding all
unopened ones. Filter the cooking liquid and return it to the pot over
low heat. Add the coconut milk, turmeric, curry powder, and scallions
to the sauce and whisk until combined. Bring to a low simmer.
3.
Shell the mussels, reserving 10-12 intact for presentation, and add
them to the sauce before serving. Serve with crusty bread and a sprig
of both parsley and cilantro.
-Recipe courtesy of Jackon Malle